Spinach Custard Recipes

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FRESH SPINACH AND ROASTED-GARLIC CUSTARDS



Fresh Spinach and Roasted-Garlic Custards image

Provided by Alfred Portale

Categories     Milk/Cream     Food Processor     Egg     Garlic     Side     Bake     Vegetarian     Spinach     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

2 cups heavy whipping cream
2 cups (firmly packed) stemmed fresh spinach leaves (about 3 1/2 ounces)
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground white pepper
4 large eggs
1 tablespoon finely mashed roasted garlic
Extra-virgin olive oil (for garnish)

Steps:

  • Preheat oven to 325°F. Butter six 3/4-cup ramekins or custard cups and place in 13x9x2-inch metal baking pan. Fill large bowl with ice and water. Bring cream to simmer in medium saucepan. Remove cream from heat. Add spinach, salt, and white pepper and stir until spinach wilts, about 1 minute. Place saucepan over ice water; stir to cool mixture quickly.
  • Pour cooled spinach mixture into blender; add eggs and roasted garlic . Blend until spinach is pureed and custard is smooth. Divide custard among prepared ramekins. Pour enough hot water into pan to come halfway up sides of ramekins.
  • Bake custards until gently set in center, turning pan after 30 minutes, about 55 minutes total. Do ahead Can be made 1 day ahead. Cool custards in water. Remove from water, cover, and chill. Rewarm custards 2 at a time, uncovered, about 1 minute in microwave at 50 percent power.
  • Cut around custards to loosen and turn out onto plates. Drizzle with extra-virgin olive oil and serve.

SPINACH PARMESAN CUSTARD WITH FRICO



Spinach Parmesan Custard with Frico image

Categories     Milk/Cream     Egg     Bake     Parmesan     Spinach     Summer     Gourmet

Yield Makes 8 servings

Number Of Ingredients 13

1 medium onion, finely chopped
2 teaspoons unsalted butter
20 oz baby spinach, coarsely chopped
2 tablespoons water
4 large eggs, lightly beaten
2 cups skim (fat-free) milk
1 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon freshly grated nutmeg
Accompaniment: frico
Special Equipment
a 9- to 10-inch springform pan

Steps:

  • Cook onion in butter, covered, in a 6- to 8-quart heavy pot over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add spinach and water and cook, covered, over moderately high heat, stirring occasionally, until just wilted, about 4 minutes. Drain in a large sieve set over a bowl, pressing on spinach. (Discard liquid.)
  • Preheat oven to 350°F. Lightly oil springform pan.
  • Whisk together eggs, milk, cheese, salt, pepper, and nutmeg in a large bowl, then stir in spinach.
  • Spoon into springform pan, spreading evenly, and bake until custard is set and no longer wet in center, 50 to 55 minutes. Cool 10 minutes in pan on a rack, then run a sharp knife around edge to loosen and remove side of pan. Cut into 8 wedges and serve warm or at room temperature.

SPINACH CUSTARD



Spinach Custard image

Make and share this Spinach Custard recipe from Food.com.

Provided by evelynathens

Categories     Spinach

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/3 cups stale breadcrumbs
3/4 cup parmesan cheese
4 eggs
1 1/2 cups cream
1 teaspoon oregano
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon rosemary
1 large onion, minced
1/4 teaspoon pepper
1 1/2 cups cooked drained well-squeezed chopped spinach (1 ½ lbs fresh, 3 - 10 oz packages frozen)

Steps:

  • Preheat oven to 350 degrees F.
  • Butter a 12 x 8 x 2 inch baking dish.
  • Whisk eggs until foamy and add cream, oregano, nutmeg, salt, basil, crumbled rosemary and pepper.
  • Saute onion in oil until soft and let cool 10 minutes.
  • Add onion to egg mixture with spinach, breadcrumbs and Parmesan.
  • Combine well.
  • Pour into baking dish and bake for 1 hour or until firm and lightly-browned.

Nutrition Facts : Calories 580.3, Fat 40.2, SaturatedFat 22.7, Cholesterol 327.5, Sodium 1242.2, Carbohydrate 34.4, Fiber 2.6, Sugar 4.7, Protein 21

BAKED SPINACH AND ZUCCHINI



Baked Spinach and Zucchini image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 16

4 tablespoons (1/2 stick) unsalted butter, melted, divided
Good olive oil
6 scallions, white and green parts, sliced 1/4 inch across
1 pound small zucchini, sliced in 1/4-inch-thick rounds (4 zucchini)
1 tablespoon minced garlic (3 cloves)
2 (10-ounce) packages frozen chopped spinach, defrosted
1 cup cooked basmati rice
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley
1/2 teaspoon ground nutmeg
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
4 extra-large eggs
3/4 cup heavy cream
1/4 cup freshly grated Italian Parmesan cheese, plus extra
2 ounces Gruyere cheese, grated

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
  • Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
  • In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.

SPINACH CUSTARD WITH HOLLANDAISE SAUCE FROM SAVANNAH



Spinach Custard With Hollandaise Sauce from Savannah image

This recipe is taken from "Savannah Style", a cookbook published by the Jr. League there in 1980.

Provided by Dan-Amer 1

Categories     Spinach

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 4

1 cup spinach, chopped, cooked, & drained
3 eggs, well-beaten
1 1/2 cups milk
hollandaise sauce, your choice of recipe

Steps:

  • Combine all of the ingredients except the Hollandaise sauce and bake in a preheated 350 degree F oven for about an hour, or until set. Serve with Hollandaise sauce poured over.

Nutrition Facts : Calories 76.9, Fat 4.7, SaturatedFat 2.2, Cholesterol 114.3, Sodium 68.8, Carbohydrate 3.2, Fiber 0.1, Sugar 0.2, Protein 5.3

SPINACH SFORMATO



Spinach Sformato image

This dish was inspired by my trips to the Tuscan countryside, where I tasted freshly pressed olive oil. Spinach is a great vehicle for olive oil; together, they create a light, versatile vegetable custard for any occasion.

Provided by Michael Tusk

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
1/2 cup all-purpose flour, plus 1 tablespoon
3 cups whole milk, chilled
1/3 cup extra-virgin olive oil
1 pound fresh spinach, leaves only, stems removed
1/3 cup Parmigiano-Reggiano, freshly grated
Kosher salt
2 large eggs
1 large egg yolk
Extra-virgin olive oil, to finish custards

Steps:

  • This step can be done in advance.Preheat the oven to 375 degrees F. Grease 6 individual muffin liners or ramekins, place in a larger baking dish and set aside.In a small (3-quart) saucepan, melt the butter over low heat. Add the flour to the melted butter and mix until the flour is evenly absorbed. Continue to stir and cook the bechamel sauce base, until the flour begins to thicken and bind with the butter, about 1 to 2 minutes. Using a whisk, slowly add the cold milk, a little at a time, until all the milk has been incorporated. Bring the sauce to a simmer, and cook for 10 minutes. Remove from the heat, cover the surface of the bechamel sauce with plastic wrap, and allow to cool slightly.
  • Heat a large saute pan over medium heat and add a tablespoon of the olive oil.Add the spinach and sauté quickly until tender, about 1 minute. Season the spinach to taste, usually a scant 1/2 teaspoon, remove from the saute pan, spread out on paper towels and cool to room temperature. Squeeze the spinach gently to remove any excess water.Blend the remaining olive oil, béchamel sauce, parmesan cheese, 1 teaspoon salt, eggs and egg yolk, and spinach until very smooth. Fill the prepared liners 3/4 full with the batter. Pour hot water into the baking dish, filled to 2/3 of the way up the custards. Place the larger baking dish on the lower rack in the oven. Bake for 40 minutes. The custards are cooked when a toothpick or cake tester inserted into the center comes out clean.
  • Run a knife around the edge of the sformato and invert or unmold onto a small plate. Serve with your best-quality extra virgin olive oil and freshly grated Parmesan cheese.

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  • Preheat oven to 325°F. Butter six 3/4-cup ramekins or custard cups and place in 13x9x2-inch metal baking pan. Fill large bowl with ice and water. Bring cream to simmer in medium saucepan. Remove cream from heat. Add spinach, salt, and white pepper and stir until spinach wilts, about 1 minute. Place saucepan over ice water; stir to cool mixture quickly.
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  • Bake custards until gently set in center, turning pan after 30 minutes, about 55 minutes total. DO AHEAD: Can be made 1 day ahead. Cool custards in water. Remove from water, cover, and chill. Rewarm custards 2 at a time, uncovered, about 1 minute in microwave at 50 percent power.
  • Cut around custards to loosen and turn out onto plates. Drizzle with extra-virgin olive oil and serve.


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